Roasted Cabbage Steaks with Caraway Vinaigrette

Total Time
42 min
15 min
27 min
This recipe originally published in Bobby Flay FIT has been modified slightly for WW with permission.


caraway seeds

1 tsp

sherry vinegar

¼ cup(s), aged-variety recommended

Dijon Mustard

1 Tbsp

fresh thyme

1 tsp, finely chopped

kosher salt

1½ tsp, divided (or to taste)

black pepper

¼ tsp, freshly ground, divided (or to taste)

extra virgin olive oil

¼ cup(s)

uncooked red cabbage

1 head(s), medium, medium size

uncooked green cabbage

1 head(s), large, medium size


  1. In a small, dry sauté pan, toast caraway seeds over low heat, stirring frequently, until just fragrant, 1-2 minutes. Transfer to a cutting board; lightly crush toasted seeds with the bottom of a cool pan.
  2. In a small bowl, whisk together vinegar, mustard and thyme; season with 1 tsp salt and 1/8 tsp pepper. Slowly whisk in oil until emulsified and then stir in caraway seeds; let sit at room temperature while you prepare cabbage.
  3. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  4. Remove tough outer leaves from cabbages; slice four 1-inch-thick rounds from each cabbage (you will have the thinner ends of the cabbages leftover. Reserve those. Thinly slice and use in a stir-fry, soup or salad).
  5. Place cabbage rounds on prepared pan; coat both sides with cooking spray. Season cabbage with remaining 1/2 tsp salt and 1/8 tsp pepper. Roast cabbage until soft and lightly golden brown, about 25 minutes. Remove to a platter; immediately spoon vinaigrette over top.
  6. Serving size: 1 cabbage round plus 1 heaping Tbsp vinaigrette

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